Mini Baklava Cups

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November 7, 2017

Baklava Cups Recipe

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These mini baklava cups taste like authentic baklava but are so much simpler! The mini fillo Shells come pre-baked and make the process way easy. I hope this delicious treat becomes a new holiday tradition for you.

Bring these to your Thanksgiving, Christmas or New Year’s party and they will fly off the plate! They are easy to serve and your fingers stay clean.

Mini Baklava Cups taste like authentic baklava but easier! The honey and lemon syrup make these baklava cups completely irresistible. A make-ahead recipe! | natashaskitchen.com

This post may contain affiliate links. Read my disclosure policy.

Baklava cups are completely cute and the flavor is fantastic! They are loaded with a blend of walnuts and pistachios. Feel free to create your own blend with different nuts like pecans, almonds, cashews, peanuts – any nut really! The syrup is made with honey and lemon which cut the sweetness and make these baklava cups perfectly moist and completely irresistible.

You can make these ahead up to 2 weeks and store refrigerated or at room temperature. See the awesome freezing tip at the bottom – it’s GENIUS!!

P.S. Want to know which tools we used to make this recipe? See the Amazon affiliate links in the instructions below.

Mini Baklava Cups taste like authentic baklava but easier! The honey and lemon syrup make these baklava cups completely irresistible. A make-ahead recipe! | natashaskitchen.com

Ingredients for Baklava Cups:

1/2 cup granulated sugar

1 Tbsp lemon juice (from 1/2 small lemon)

1/3 cup water

1/4 cup honey

2 packages (15 count, each) Athens® Mini Fillo Shells, frozen

2 cups nuts (I used 1 1/2 cups walnuts and 1/2 cup salted pistachios)

1/2 tsp cinnamon

3 Tbsp unsalted butter, melted

Melted chocolate chips to drizzle for garnish, optional

Snowball Cookies

Snowball Cookies - Don't LOSE this recipe ! 👍

Ingredients:

1 cup butter, softened

1/2 cup powdered sugar

2 teaspoons vanilla

2 cups all-purpose flour

1 cup pecans, chopped

PREPARATION:

•STEP 1_In a medium mixing bowl, mix the sugar and softened butter, and beat them using an electric mixer for 3 to 4 minutes, then add other ingredients.

•STEP 2_Make small balls and cook for 12 minutes at 375 F or until golden browned.

•STEP 3_Just before serving, shake in powdered sugar.

Enjoy!

FULL RECIPE: https://middleeastsector.com/snowball-cookies/

Hot cocoa cookies with miniature marshmallows

RECIPE: Hot cocoa cookies with miniature marshmallows

Makes 36 cookies 

Ingredients 

1 cup butter, softened

1 ⅔ cups brown sugar

1 tablespoon espresso powder

2 large eggs

1 teaspoon vanilla

3 ¼  cups all purpose flour

¾ cup hot cocoa mix

1 teaspoon salt

1 teaspoon baking soda

2 teaspoons baking powder

1 cup dark chocolate chips or chunks 

1 cup miniature marshmallows 

Optional: 2 tablespoons of crushed candy canes 

Directions 

1. In a large bowl, combine the butter, brown sugar, eggs and vanilla and, using a hand mixer or large whisk, beat until completely combined. 

2. Add in the flour, espresso powder, hot cocoa mix, salt, baking soda and baking powder. Mix until a cohesive dough forms. 

3. Cover the bowl with plastic or a large dish towel and allow it to refrigerate for about a half hour. Remove and add the chocolate chips, miniature marshmallows and, if you're using them, peppermint pieces to the dough. 

4. Using an ice cream scoop or large tablespoon, place uniform balls of dough two inches apart on a parchment lined baking sheet. 

5. Bake in a 350-degree oven for 10 minutes or until the edges are just beginning to brown. Remove from the oven and allow the cookies to rest on the baking sheet for five minutes before transferring to a wire cooling rack. 

Peppermint Meringues

PEPPERMINT MERINGUES

December 11, 2019 by Jamie on Facebook

PEPPERMINT MERINGUE COOKIES

Unlike regular cookies that call for sugar, butter, flour, and a whole slew of other ingredients, this Peppermint Meringues recipe only calls for FIVE common ingredients. If you have a few candy canes to spare, this is a great way to use them. These cookies make a great addition to holiday cookie trays – and they also make a great gift for a neighbor or friend. 

PEPPERMINT MERINGUES OR FORGOTTEN COOKIES?

Are you familiar with meringue cookies? They’re not like your typical cookies! My oldest son calls them “light as air cookies” because they’re light and airy! ? One of the best things about them besides how easy they are to make is that you can almost forget about them and it’s not a big deal! Actually, that’s kinda what we’ll do to dry them out and another name they are sometimes known as … Forgotten Cookies. 

Someone holding a Peppermint Meringue.

PEPPERMINT MERINGUES RECIPE

egg whites

salt

cream of tartar

granulated sugar

peppermint candy canes

Peppermint Meringue cookies in a bowl

HOW TO MAKE PEPPERMINT MERINGUES

In a mixing bowl, beat egg whites until foamy. Sprinkle with the salt and cream of tartar; beat until soft peaks forms. Gradually add sugar, beating until stiff peaks form, about 7-8 minutes.

Drop by teaspoonfuls onto ungreased foil-lined baking sheets. Sprinkle with crushed candy. Bake at 225°F for 90 minutes (one and a half hours).

Turn off the oven heat and leave cookies in the oven with the door slightly ajar for at least an hour or until the cookies cool.

Store in an airtight container.

Angel Gabrielle Trailmix Cookies, Sophia's Browned Butter Bourbon & Toasted Pecan-Chocolate Chunk Cookies, and Homemade Butter Cookies

Angel Gabrielle Trailmix Cookies

Ingredients:

2 sticks unsalted butter

3/4 cup brown sugar

3/4 cup granulated sugar

2 1/4 cups all purpose flour

1 tsp baking soda

1 tsp salt

1 tsp vanilla

3/4 cup Craisins

3/4 cup Shredded coconut

3/4 cup Chocolate chips

3/4 cup Chopped walnuts

Instructions:

1. Set out all refrigerated ingredients at room temperature.

2. Set oven at 350

3. Sift all dry ingredients

4. Cream butter and both sugars until light and fluffy on medium speed 5. Add eggs one at a time. Also making sure to clean sides of the bowl with rubber spatula to evenly mix all ingredients

6. Add dry mixture on low speed until thoroughly mixed and add vanilla

7. Lastly, add Craisins, shredded coconut, chocolate chips and walnuts to your liking

8. Scoop cookies onto a baking pan lined with parchment paper and bake at 350 for 10-12 minutes

9. Once finished, transfer cookies to cooling rack for about five minutes

10. Enjoy!

RELATED: Easy holiday cocktail recipes for the perfect seasonal drink

Sophia's Browned Butter Bourbon & Toasted Pecan-Chocolate Chunk Cookies

Ingredients:

2 sticks unsalted butter, melted until browned

2 and 1/2 cups (300 grams) all-purpose flour

1 teaspoon (5 grams) salt

1/2 teaspoon (1 gram) ground cinnamon

1/2 teaspoon baking soda

1 teaspoon baking powder

1 cup (213 grams) dark brown sugar, packed

1/2 cup (99 grams) granulated sugar

2 teaspoons (8 grams) vanilla extract

3 tablespoons (42 grams) bourbon

2 large eggs, at room temperature

8 ounces semi-sweet OR dark chocolate, roughly chopped into chunks

24 pecan halves, for decoration(optional)

1 tablespoon flaky sea salt(optional)

For Toasted Pecans:

Toasted pecans, chopped

Instructions:

For Toasting Pecans:

1. Toast pecan halves at 350 for seven-10 minutes

2. Melt butter in a large skillet over medium heat. Add in chopped pecans and cook, stirring occasionally, for four to five minutes, or until lightly toasted. Set aside until needed.

For Browning Butter:

1. In a saucepan, over medium heat, melt the butter. Continue to cook the butter. swirling the pan occasionally. Keep a close eye here. The top of the butter should become foamy. And you should hear tiny popping noises. The butter will develop into a rich amber color, with tiny brown bits at the bottom. And it will have a slightly nutty aroma. Once the butter reaches this stage, remove from heat immediately and pour into a large mixing bowl.

For Cookie Making:

1. In a large bowl combine flour, salt, cinnamon, baking soda and baking powder; whisk well to combine then set aside until needed.

2. In a large bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, combine melted browned butter and both sugars and beat on medium-speed until well combined; about one minute.

3. Add in the vanilla and bourbon and beat until combined.

4. Add in the eggs, one at a time, beating for 15 seconds after each addition. Turn mixer off. Using a wooden spoon or sturdy rubber spatula, gently fold in the flour, stirring only until the flour begins to disappear. Fold in the chocolate chunks and buttered pecans.

5. Cover bowl and refrigerate for four hours.

To Bake:

1. Preheat the oven to 350. Line two large baking sheets with parchment paper.

2. Using a large cookie scoop, divide the dough into 3-tablespoon sized balls and place onto prepared baking sheets, leaving about 3 inches between each ball of dough for spreading.

3. Firmly press a pecan half on top of each ball of cookie dough.

4. Bake, one tray at a time, in a preheated oven for 12 minutes, or until golden brown. If any edges spread out while baking, use a spatula and gently press them back in as soon as you remove the cookies from the oven.

5. Press extra chocolate chunks and pecans pieces on top of warm cookies. Then sprinkle with sea salt.

6. Allow cookies to cool on the pan for 15 minutes, then carefully transfer to a cooling rack.

Homemade Butter Cookies

Ingredients:

2 sticks unsalted butter (room temperature)

3/4 cup granulated sugar

1 tsp vanilla extract

1 tsp almond extract

1 large egg(room temperature)

2 1/4 cup All-purpose flour

1/2 tsp salt

1-2 tbsp milk

RELATED: New cookbook filled with delicious dessert recipes to spice up your holiday party

Instructions:

1. Make room in your refrigerator for a baking sheet so the shaped cookies can chill for 20-30 minutes. Without chilling, the piped cookies may over-spread. If you chill the dough prior to shaping, the dough will be too cold/stiff to pipe.

2. Line two to three large baking sheets with parchment paper or silicone baking mats. Or leave un-lined. If un-lined, do not grease the pan.

3. In a large bowl, using a handheld mixer or a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until smooth, about two minutes. Add the egg, vanilla extract, and almond extract, and beat on high speed until combined, about one minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.

4. On low speed, beat in the flour and salt. Turn up to high speed and beat until completely combined. On medium speed, beat in 1.5 tablespoons of milk. You want a dough that's creamy and pipe-able (but still thick), so you may need up to 2 or 2.5 Tablespoons of milk. The more milk you add, the more the cookies will spread so chilling in step 6 is imperative. I recommend keeping the amount of milk small and using a large enough piping tip, like the ones I suggest in the post above.

5. Add your large piping tip to the piping bag. Spoon a little bit of dough into the piping bag and pipe a 1-2 inch swirl or line on the prepared baking sheet. The reason I suggest only a little bit of dough to start is because the dough may still be too thick to pipe. If it's too thick, transfer that dough back to the mixing bowl and add another 1/2 Tablespoon of milk. If the dough is creamy enough to pipe, continue piping the dough in 1-2 inch swirls or lines, 3 inches apart on the baking sheet. See video above for a visual if needed. If desired, place a maraschino cherry in the center of the swirl or sprinkle the dough with festive sprinkles and/or coarse sugar.

6. Chill the shaped cookies on the baking sheet for 20-30 minutes.

7. Meanwhile, preheat oven to 350F (177C).

8. Bake the chilled cookies for 12-15 minutes or until lightly browned on the sides. The cookies will spread like all cookies do, but not completely lose their shape especially if you chilled the shaped dough. If the cookies are smaller, they will take closer to 12 minutes. Keep your eye on them. They're done when the edges lightly brown.

9. Remove from the oven and allow to cool on the baking sheet for five minutes before transferring to a wire rack to cool completely.

10. (Optional): You can melt the chocolate in a double boiler or the microwave. If using the microwave: place the chopped chocolate in a medium heat-proof bowl. Melt in 20-second increments in the microwave, stirring after each increment until completely melted and smooth. Dip the cookies in chocolate and top with sprinkles, if desired. Allow the chocolate to set completely at room temperature for about one hour or in the refrigerator for 20 minutes.

11. Enjoy!

Italian Rainbow Cookies

https://www.today.com/recipes/italian-rainbow-cookies-recipe-t242873

Ingredients

FOR THE CAKE LAYERS

2 cups all-purpose flour

1 teaspoon kosher salt

1 cup (8 ounces) almond paste

1 cup (2 sticks) unsalted butter, room temperature

1 cup sugar, divided

4 large eggs, room temperature, separated

1/2 teaspoon almond extract

Red gel food coloring

Green gel food coloring

1/2 cup seedless raspberry jam, stirred to soften

1/2 cup apricot jam, stirred to soften

FOR THE CHOCOLATE GLAZE

1½ cups (12 ounces) dark chocolate, roughly chopped

1/3 cup heavy cream

1 tablespoon light corn syrup

I’m not going to lie, these cookies are a project, but they are so worth it. There’s something really special when you combine the delicate almond sponge cake with raspberry jam, apricot jam and chocolate glaze. Plus, they look so gorgeous and festive, you'll have guests impressed for long after the party ends. While the recipe takes only 30 minutes active time, 10 of which is cooking, make sure to allot for 12 hours of inactive time to let them set properly. 

TECHNIQUE TIP: Bake the cakes until just set, otherwise you’ll wind up with a dry, crumbly cookie.

SWAP OPTION: Have fun with the food coloring; use any colors that tickle your fancy!

Preparation

1.Preheat the oven to 350 F. Spray three quarter-sheet pans with non-stick cooking spray, line with parchment and spray the paper with another coating of the spray.

MAKE THE COOKIE-CAKE LAYERS:

2.In a medium-sized bowl, whisk together the flour and salt until well combined. Set aside.3.Using your fingers, gently massage and soften the almond paste, break it into small pieces and add it to a stand mixer bowl. Add the butter and ¾ cup of the sugar and cream until light and fluffy, scraping down the sides occasionally, about 5 minutes.4.Add the egg yolks, one at a time, allowing each to fully combine before adding the next. Add the almond extract and mix to combine. Then add the flour mixture and mix until just combined. Transfer the batter to a large bowl.5.In a clean stand mixer bowl, whip the egg whites, on medium speed, until foamy. With the machine running, sprinkle in the remaining 1/4 cup of sugar, increase the speed to medium-high and whip to medium peaks.6.Add half of the egg white to the batter and mix to combine. Then, gently fold in the remaining egg whites.7.Divide the batter into thirds (approximately 350 grams each) and place in different bowls. In one bowl, add two to three drops of red food coloring and gently fold to combine. To the other bowl, add two or three drops of green food coloring and gently fold to combine.8.Using a small offset spatula, spread the batter from each bowl into the prepared sheet pans. Run your thumb around the rim of each sheet pan to create a well in between the pan and the batter. Make sure the batter is evenly spread.9.Bake for 12 to 14 minutes, until just set. The sponge cakes should not take on any color. After removing cakes from the oven, let sit for 10 minutes before carefully sliding the cakes onto cooling racks to let cool completely.10.Turn a quarter sheet pan upside-down and cover with a sheet of parchment paper. Place the green cake layer, bottom-side up, onto the parchment and spread 1/2 cup of apricot jam evenly over the green cake layer.11.Carefully place the uncolored cake layer, bottom-side-up, evenly atop the green layer. Spread the raspberry jam evenly over the second cake layer.12.Place the red cake layer, bottom-side-up, evenly atop the uncolored layer. Place a sheet of parchment over the cake and then top with a few heavy books to press the cake layers. The jams will act as a glue to adhere the cake layers together. Refrigerate overnight.13.After 12 hours, remove the weights from the cake layers and slide onto a cutting board. Trim 1/4 inch off the sides of the cake to create sharp edges, then quarter the cake, lengthwise, and refrigerate again while making the chocolate glaze. 

MAKE THE CHOCOLATE GLAZE:

14.In a medium-sized bowl, combine the chocolate, cream and corn syrup and stir to combine. Microwave the chocolate in 30-second intervals until melted, stirring between each interval, to form a thick glaze.15.Place a length of the cake onto a cooling rack. Spoon 1/4 of the glaze onto the cake strip. Using a small offset spatula, spread the glaze over the top, then smooth out the sides and top.16.Transfer to a cutting board and cut the strip into 3/4-inch cookies. Clean your knife in between to ensure clean lines. Then, transfer the cookies to a parchment-lined sheet pan to set.17.Repeat with the remaining strips and glaze. Refrigerate the cookies until the ganache sets. When you're ready to serve, bring the cookies to room temperature and enjoy! 

Raspberry Kisses

Raspberry Kisses

Recipe tested by Nancy Stohs

Makes 5 to 6 dozen

3 large egg whites

⅛ teaspoon salt

3 ½ tablespoons raspberry gelatin powder

¾ cup sugar

1 teaspoon vinegar

1 cup miniature chocolate chips

Preheat oven to 250 degrees.

In a bowl, beat egg whites and salt until foamy. Add raspberry gelatin mix and sugar and beat until stiff peaks form. Mix in vinegar. Gently fold in chocolate chips.

Drop batter by teaspoon onto a parchment paper-lined baking sheet. Bake in preheated oven 25 minutes. Turn oven off and leave inside 20 minutes longer.

Italian Christmas Cookies

Ingredients

Cookies

4 eggs

1 cup sugar

½ cup butter

2 tsp. vanilla

3½ cup flour

4 tsp.baking powder

Icing

2 cup sifted confectioner’s sugar

2 tsp. vanilla

6 tsp. water

Instructions

Cookies

In a bowl sift together the flour and baking powder, set aside.

In a large mixing bowl, cream together the butter and sugar.

Add the eggs, one at a time, mixing well. Mix in the vanilla. Add in the flour mixture.

Knead until dough is firm and not sticky, adding more flour if necessary.

Refrigerate 1 hour.

Cut off small amount of dough and roll on floured surface into 6 inch strips.

Twirl into shape and place on greased cookie sheets.

Bake at 375 degrees for 8-10 minutes (the bottom should be lightly browned but the tops should remain light).

Remove cookies to wire rack and cool completely before glazing.

German Chocolare Cake Cookies

10/16/2021 German Chocolate Cookies | Sunny Anderson | Recipe - Rachael Ray Show

https://www.rachaelrayshow.com/recipes/german-chocolate-cookies-sunny-anderson 1/1

German Chocolate Cookies | Sunny Anderson

Ingredients

2 sticks butter, softened

1 cup light brown sugar

1 cup granulated sugar

2 teaspoons vanilla extract

2 large eggs, beaten

2 ¼ cups all-purpose flour

½ cup unsweetened cocoa, such

as Hershey's

1 teaspoon baking soda

1 pinch salt

1 cup semisweet chocolate chips

1 cup shredded sweetened coconut,

such as Baker's Angel Flake Coconut

1 cup chopped pecans

Yield

Serves: Makes 3 dozen

Preparation

Preheat the oven to 375°F.

Line two baking sheets with parchment

paper.

In a stand mixer fitted with the paddle

attachment or in a large bowl using a hand

mixer, blend the butter, both sugars,

vanilla and eggs. In a medium bowl, stir

together the flour, cocoa, baking soda and

salt.

Gradually add the flour mixture into the

butter mixture and blend until combined.

Stir in the chocolate chips, coconut, and

pecans.

Drop the dough by tablespoonfuls onto

the prepared baking sheets, 12 cookies per

sheet, and bake for 8 to 10 minutes. Cool on a

baking rack.

Chocolate Peanut Butter Crispie Treats

https://www.marthastewart.com/1554737/chocolate-peanut-butter-caramel-cereal-bars

Ingredients

8 tablespoons unsalted butter, divided, plus more for pan

1 bag (10 ounces) mini marshmallows

Pinch of flaky sea salt, such as Jacobsen or Maldon, plus more for sprinkling

4 cups puffed-rice cereal

3/4 cup sugar

1/3 cup heavy cream

3/4 cup creamy peanut butter

3 ounces bittersweet chocolate, chopped (2/3 cup)

Directions

Step 1

Brush a 9-inch square baking pan with butter; line with parchment, leaving a 2-inch overhang on two sides. Melt 3 tablespoons butter in a pot over medium heat. Add marshmallows and salt; cook, stirring, until melted. Remove from heat; stir in cereal. Press mixture into prepared pan in an even layer. Let cool 15 minutes.

Step 2

In a small saucepan, combine sugar and 3 tablespoons water. Cover and cook over medium heat, swirling pan a few times, until sugar has dissolved and mixture comes to a boil. Uncover and cook, undisturbed, until mixture turns amber, about 3 minutes more. Remove from heat. Carefully add cream and 2 tablespoons butter (it will bubble up); stir until smooth. Let cool completely, about 1 hour. Whisk in peanut butter. Spread mixture evenly over crust and refrigerate until firm, about 30 minutes.

Step 3

Melt chocolate and remaining 3 tablespoons butter in a small heat-proof bowl set over (but not in) a pot of simmering water, stirring until smooth. Spread evenly over caramel layer. Let stand 5 minutes, then sprinkle with salt and refrigerate until set, at least 30 minutes and up to 24 hours. Lift from pan using overhangs. Using a serrated knife, cut into squares. Refrigerate in an airtight container between pieces of parchment up to 3 days.

Cook's Notes

Let the chocolate shell set a few minutes before sprinkling on flaky salt, so it doesn't sink beneath the surface. The savory crunch lends sophistication to this otherwise kid-centric confection.

To speed up step 2, use store-bought caramels. Simply replace the sugar, cream, and two tablespoons of butter with eight ounces of soft caramels, melted down with three tablespoons of heavy cream.

Melt – In – Your – Mouth Shortbread

 Melt – In – Your – Mouth Shortbread

Ingredients:

1 cup butter, softened

1/2 cup confectioners’ sugar

1/4 cup cornstarch

1 1/2 cups all-purpose flour

Directions:

Preheat the oven to 375 degrees F (190 degrees C).

Whip butter with an electric mixer until fluffy. Stir in the confectioners’ sugar, cornstarch, and flour. Beat on low for one minute, then on high for 3 to 4 minutes. Drop cookies by spoonfuls 2 inches apart on an ungreased cookie sheet.

Bake for 12 to 15 minutes in the preheated oven. Watch that the edges don’t brown too much. Cool on wire racks.

CHOCOLATY PEANUT BUTTER HAYSTACKS

 CHOCOLATY PEANUT BUTTER HAYSTACKS

Ingredients:

1 cup semi-sweet chocolate chips

⅓ cup peanut butter

½ cup toffee baking bits (such as Heath®)

1 cup chow Mein noodles

Directions:

Step 1: Prepare a microwave-safe bowl. Add in the chocolate chips and place them inside the microwave. Cook and stir the chocolate chips for 30 seconds. Repeat this method until the chocolate is melted completely.

Step 2: Add in the peanut butter and cook inside the microwave for 20 seconds or until warm

Step 3: Remove from the oven and stir until well blended.

Step 4: Add in the chow mien noodles and toffee bits. Stir until coated completely with the chocolate and peanut butter mixture.

Step 5: Line with parchment paper a baking sheet.

Step 6: Spoon the mixture and drop them into the lined baking sheet. Leave 1-inch space between the haystacks.

Step 7: Place inside the fridge to chill or until set.

Step 8: Serve and enjoy!

Nutrition Facts:

Per Serving: 75.9 calories; protein 1.2g 3% DV; carbohydrates 7.4g 2% DV; fat 5g 8% DV; cholesterol 3.3mg 1% DV; sodium 39.4mg 2% DV.

Cream Cheese Strawberry Cookies

 Cream Cheese Strawberry Cookies!!! 💖

Ingredients

1 1/4 cup all-purpose flour

1/2 teaspoon baking powder

1/8 teaspoon salt

1/4 cup unsalted butter-softened

4 oz cream cheese-softened

3/4 cup sugar

1 egg

1 teaspoons vanilla extract

3/4 cup chopped fresh strawberries

2 tablespoon lemon juice

1–2 tablespoon flour

5 oz white chocolate-chopped

sanding sugar

Instructions

Preheat the oven to 350 F and line pans with parchment paper.

Pour fresh lemon juice over chopped strawberries, drain them after a few minutes.

Whisk together 1 1/4 cup all-purpose flour, salt and baking powder and set aside.

Beat butter with sugar and cream cheese until it’s light and fluffy.

Add egg and vanilla and mix well.

Gradually add flour mixture and mix until it’s well combined.

Stir in chopped white chocolate.

Sprinkle strawberries with 1-2 tablespoon flour, toss them until all strawberries are coated with thin layer of flour and then stir them really gently in the batter.

Drop heaping tablespoon of batter onto pan leaving an inch space between.

Set the cookies in the refrigerator for 5-10 minutes before baking.

Sprinkle the cookies with sanding sugar if you want, but do not overdo it because they are sweet enough.

Bake for 13-15 minutes( until the edges become golden brown).

Let them cool a few minutes in the pan than transfer them to a wire racks to cool completely.

Old Fashioned 3 Ingredient Peanut Butter Cookies

 Old Fashioned 3 Ingredient Peanut Butter Cookies

Chewy, dense, peanut buttery cookies are an unforgettable memory from childhood.

Prep Time: 5 mins

Cook Time: 12 mins

Total Time: 17 mins

Servings: 14 -18 cookies, depending on size

Ingredients 

1 cup sugar

1 cup peanut butter

1 egg

Instructions

Preheat the oven to 350 degrees. Stir the ingredients together until smooth. Scoop onto a parchment or Silpat lined baking sheet. (Roll into 1" balls with your hands, if you do not have a scoop.) Press down with the back of a fork and then press again from the opposite direction, to form the criss-cross pattern on top.

These cookies will not spread at all. You can bake the full recipe on a single tray if you would like. Bake for 12 minutes and then let cool on the tray for 1-2 minutes before removing to a wire rack to finish cooling. Store in an airtight container. Enjoy!

Notes

I like to remove about 2 tablespoons of peanut butter from the "cup" listed in this recipe. This results in a slightly less dense cookie that everyone loves even more than the original. Alternatively, some readers have mentioned that they like to add an extra egg to this recipe. If you choose to add an extra egg, simply scoop the finished cookie dough onto the baking tray. It will not be firm enough to roll into balls or press with a criss-cross pattern. The cookies will be puffier straight out of the oven and then will settle a bit as they cool.

Nutrition

Calories: 168kcal · Carbohydrates: 17g · Protein: 5g · Fat: 9g · Saturated Fat: 2g · Cholesterol: 11mg · Sodium: 89mg · Potassium: 123mg · Fiber: 1g · Sugar: 15g · Vitamin A: 15IU · Calcium: 10mg · Iron: 0.4mg

Chocolate and Almond Cookies

Makes 18
Prep time: 10 minutes
Total time: 35 minutes

Ingredients
8 ounces|235 grams 70% dark chocolate, roughly chopped
2 tablespoons unsalted butter
¼ cup|36 grams almond flour
2 tablespoons|15 grams all-purpose flour
¼ teaspoon cream of tartar
¼ teaspoon kosher salt
⅛ teaspoon baking soda
2 large eggs
10 tablespoons|160 grams granulated sugar
flaky sea salt

Directions
1. Heat the oven to 350°F. Line 2 sheet trays with parchment paper. 
2. Fill a small saucepan with 2-inches water. Nest a heatproof bowl over the top and add the chocolate and the butter. Place over medium-low heat and cook, stirring occasionally, until melted. Keep warm.
3. Mix the flours, cream of tartar, kosher salt, and baking soda together in a small bowl.
4. In the bowl of a stand mixer fitted with a whisk attachment, whip the sugar and eggs on high speed until light and fluffy, about 2 minutes.
5. Slowly whisk half of the eggs into the chocolate, until combined, then add the rest. Fold in the flour mixture. Stop once it all comes together.
6. Scoop about 1 ½ tablespoons worth of batter onto the prepared sheet trays, leaving about ½-inch in between each. Sprinkle with the flaky salt and bake until puffed, 8 to 9 minutes.

Cool completely before serving.

Strawberry Chocolate Chip Cookies

Strawberry Chocolate Chip Cookies
Found  https://therecipecritic.com/strawberry-chocolate-chip-cookies/

Author: Jennifer D.
Serves: 16

Ingredients
2¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
12 Tablespoons UNSALTED butter, softened
½ cup granulated sugar
¾ cup light brown sugar, packed
1 Tablespoon vanilla extract
2 large eggs
½ cup fresh strawberries, chopped into small pieces
1 cup milk chocolate chips/white chocolate chips
additional chocolate chips, for topping

Instructions

Preheat oven to 370F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
Whisk together the flour, baking soda, and salt in a medium size bowl. Set aside.
In a large bowl, using an electric or stand mixer, cream together the butter, granulated sugar, light brown sugar, and vanilla extract until combined.
Add eggs one at a time, mixing between each egg.
Add flour mixture and mix until just combined. DO NOT OVERMIX!
Using a spatula, stir in fresh strawberries and chocolate chips until combined.
Using a cookie scoop/ice cream scooper, scoop dough into balls about 2 Tablespoons each and place onto prepared baking sheet.
Bake for 10 minutes, rotate baking sheet clockwise and bake for additional 4-5 minutes or until golden brown around the edges.
Immediately after taking cookies out of the oven, place additional chocolate chips on top of cookies and let cool for 5 minutes on baking sheet before moving them to a wire rack.

S'MORES COOKIES

S'MORES COOKIES (EASY COOKIES RECIPES)
Found https://www.thecookierookie.com/easy-smore-cookies/

PREP TIME: 5 MINUTES
COOK TIME: 15 MINUTES
TOTAL TIME: 20 MINUTES

SERVINGS: 12
CALORIES: 263 KCAL
AUTHOR: BECKY HARDIN

INGREDIENTS
1 package ready-to-bake large chocolate chip cookies 16 ounce package
1 package miniature marshmallows
10 ounces milk chocolate melting wafers or good quality milk chocolate chips
1 cup crushed graham crackers



INSTRUCTIONS

Preheat oven to 350 degrees F. Line a large baking sheet with aluminum foil or parchment paper.

Place cookies 2 inches apart on baking sheet and bake per package
age directions.

Also, while cookies are baking, crush the graham crackers and pour the crushed crackers in a small bowl.
When cookies are ready, transfer cookies and tray to a cooling rack.

Turn the oven to broil.

Place 8-10 mini marshmallows on the top of each cookie and very lightly press down (just so marshmallows will stay put).

Place the cookies back in the oven, under broil, just until marshmallows begin to turn golden brown. **Watch closely – marshmallows burn quickly.

Remove the cookies from the oven, place the tray with the cookies on a cooling rack and allow them to cool completely.

Once cookies have cooled, melt the chocolate (melt in 30 second intervals until smooth and fully melted when stirred.) then dip each cookie halfway into the melted chocolate.

Sprinkle crushed graham cracker crumbs over the chocolate.
Transfer cookies to a cooling rack until chocolate is set.

Enjoy!

Snowball Cookies

Found https://recipepatch.com/5-ingredient-recipes/2/

Ingredients

½ cup powdered sugar, divided
1 stick unsalted butter
1 cup all-purpose flour
⅛ tsp salt
¼ cup finely crushed pecans
¼ tsp pure vanilla extract

Instructions

Preheat the oven to 325F. Line a baking sheet with parchment paper. Set aside.

Cream together the butter and ¼ cup of the powdered sugar until creamy, about 3 minutes.

In a separate bowl, combine the flour, pecans, and salt. Turn off mixer and add in the flour mixture as well as the extract. Mix on medium-low until everything is incorporated. Dough will look dry and rollable.

Scoop out tablespoon-sized dough balls. Roll into a ball and place on the prepared baking sheet. Bake for 12-13 minutes. Remove before any browning occurs.

The cookies will be slightly firm to touch, hardening once they cool. Allow to cool for about 10 minutes.

In a small bowl, add the remaining ¼ cup powdered sugar. Roll the top of each cookie in the powdered sugar. It will melt a bit onto the cookie. Place on a serving platter or in an airtight container.

Cherry Pie Cookies

Cherry Pie Cookies
Found  https://therecipecritic.com/cherry-pie-cookies/

Prep time 10 mins
Cook time 15 mins
Total time 25 mins

Delicious butter thumbprint cookies with delicious cherry pie filling in the center. This is the perfect holiday cookie!
Author: Alyssa
Serves: 24

INGREDIENTS
½ cup butter softened
½ cup margarine softened
2 cups flour
¾ cup powdered sugar
1 tsp vanilla
21 ounce Lucky Leaf Cherry Pie Filling
½ cup white chocolate baking chips

INSTRUCTIONS

Preheat oven to 325 degrees. In a stand mixer or with a hand mixer beat together butter, and margarine until fluffy. Add flour powdered sugar, and vanilla just until combined and a soft dough is formed.

Roll the dough into tablespoon sized balls and place on an ungreased cookie sheet. about 2 inches apart.

Make an indentation in the center of each ball. Scoop 1-2 cherries into each center indentation in the cookie.

Bake for 12 to 15 minutes. Allow cookies to cool. Melt the ½ cup white chocolate in the microwave stirring 30 seconds at a time in a microwave-safe dish until smooth and be careful not to let it burn.

Once chocolate is melted scoop into a ziplock blog. Snip the corner with scissors and drizzle the chocolate over each cookie.

NOTES
If you want to add a little bit of nutty flavor to the butter cookie, add ¼ cup finely ground walnuts or pecans.

Strawberry Cheesecake Cookies

Found https://www.tablespoon.com/recipes/strawberry-cheesecake-cookies/b801570f-2ef0-43a8-a91e-d6f73b561f60

Prep 30 MIN
Total 2 HR 35 MIN
Servings 24

We turned regular sugar cookie mix into a graham-cookie dough, then baked in muffin tins to form mini crusts. Genius, right?  Next, add a dollop of creamy vanilla cheesecake, and top with fresh strawberries for a cookie creation no one will see coming.

Ingredients

Cookie Base

1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
1/2 cup graham cracker crumbs (about eight 2-inch square crackers) SAVE $
3/4 cup butter, softened
1 egg

Filling

1 package (8 oz) cream cheese, softened
1/4 cup sugar
1 egg
1/4 teaspoon vanilla

Topping

1 cup chopped fresh strawberries

Steps

1 Heat oven to 350°F. Spray 24 regular-size muffin cups with cooking spray.
2 In large bowl, mix Cookie Base ingredients with spoon until soft dough forms. Using rounded tablespoonful of dough, shape dough into 24 (1 1/4- to 1 1/2-inch) balls; place in muffin cups. With thumb, make indentation in center of each. Bake 12 to 14 minutes or until light golden.
3 Meanwhile, in medium bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth, scraping side of bowl frequently. Add egg, beating until just blended. Beat in vanilla.
4 With end of wooden spoon, reshape indentation in center of each cookie to create 1 1/2-inch opening in each. Clean off end of wooden spoon with paper towel as needed. Spoon slightly less than 1 tablespoon filling into each cookie cup.
5 Bake 8 to 10 minutes or until center is set. Cool 10 minutes in pan on cooling rack. Run knife around edge of each cookie cup to loosen. Cool completely in pan, about 30 minutes. Remove cookie cups from muffin cups. Refrigerate 1 hour.
6 When ready to serve, top

To quickly soften cream cheese, remove from wrapper, and place on microwavable plate; microwave uncovered on High about 15 seconds or just until softened.

Don’t have enough muffin pans? Refrigerate the rest of the dough while baking the first batch. Cool pan about 10 minutes, then bake the rest of the dough, adding 1 to 2 minutes to bake time.